Yield: 24 mini bite-size tarts
1 ¼ c. flour
¼ tsp. salt
1 Tbl. sugar
½ c. (1 stick) cold unsalted butter
1 egg yolk
¼ c. ice water
Carolyn's Farm Kitchen Jam or Preserves
Fresh berries (blues, raspberries, or blackberries)
Optional: confectioner’s sugar for dusting
In a food processor or large bowl combine the flour, salt and sugar to blend. Add the cold butter, ‘cutting in’ until incorporated. Whisk together the egg yolk and
ice water and blend briefly with the dry ingredients until a dough is formed (a few extra drops of water can be added if needed). Wrap and chill the dough for 30 minutes or until ready to use (dough can also be frozen).
Preheat the oven to 400 and lightly spray a mini muffin tin. Working with half of the dough at a time, roll thinly on a lightly floured surface and use a 2” biscuit cutter to cut even circles. Place the pieces into the bottom of the tin to create mini cups, and fill each cup with 1 tsp. of jam (be careful not to overfill….the jam should come only half-way up dough). Bake tarts for 7-8 minutes or until the crust is golden. Remove from the oven and cool completely before removing tarts from the pan. Dust cooled tarts lightly with confectioner’s sugar and top with 1-2 whole berries (extra undecorated tarts can be stored in an airtight container at room temperature for several days).